TY  - JOUR 
AU  - Franco, María
AU  - Belorio, Mayara
AU  - Gómez Pallarés, Manuel
PY  - 2022
SN  - 2304-8158
UR  - https://uvadoc.uva.es/handle/10324/62695
AB  - Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried,...
LA  - eng
PB  - MDPI
KW  - Bread
KW  - Bread making
KW  - Pan - Elaboración
KW  - Vitamin C
KW  - Vitamina C
KW  - Ascorbic acid
KW  - Oxidizing agents
KW  - Oxidantes
KW  - Food preservatives
KW  - Alimentos - Conservantes
KW  - Wholemeal flour
KW  - Harina
KW  - Nutrition
KW  - Food Science
KW  - Acerola
TI  - Assessing acerola powder as substitute for ascorbic acid as a bread improver
DO  - 10.3390/foods11091366
ER  -